Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties

2019 ◽  
Vol 300 ◽  
pp. 125139 ◽  
Author(s):  
Daniele Giuffrida ◽  
Francesco Cacciola ◽  
Paula Mapelli-Brahm ◽  
Carla M. Stinco ◽  
Paola Dugo ◽  
...  
Keyword(s):  
Mandarin Juices

scholarly journals Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds in Clementine mandarin juice and its cytoprotective effect on Caco-2 cells

2020 ◽  
Vol 11 (10) ◽  
pp. 8951-8962
Author(s):  
Antonio Cilla ◽  
María J. Rodrigo ◽  
Begoña De Ancos ◽  
Concepción Sánchez-Moreno ◽  
M. Pilar Cano ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
High Pressure Processing ◽  
Cytoprotective Effect ◽  
Gastrointestinal Digestion ◽  
Cytoprotective Activity ◽  
The Stability ◽  
Mandarin Juices ◽  
Mandarin Juice

HPP can be recommended as a suitable technology to retain or indeed increase antioxidant bioactives and their cytoprotective activity in Clementine mandarin juices after gastrointestinal digestion.

Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability

2008 ◽  
Vol 14 (2) ◽  
pp. 157-166 ◽  
Author(s):  
L. Carbonell ◽  
J.L. Navarro ◽  
L. Izquierdo ◽  
I. Carbonell
Keyword(s):  
Small Group ◽  
Pilot Plant ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Mandarin Juices

Chilled mandarin juices from four different commercial brands, two mandarin juices prepared in our pilot plant and two commercial orange juices included for comparative purposes were scored for acceptability by 100 consumers in a unique evaluation session. Independently, a descriptive profile of the same samples was performed by 10 trained assessors, who quantified 29 sensory attributes. Most consumers preferred mandarin juices although a small group (about 10%) found orange juices more acceptable. No differences in acceptability were observed between samples from diluted concentrates and from direct juice, either mandarin or orange. Among sensory attributes, maximum differences between samples were found for color, pulp (aspect and texture), mandarin odor, mandarin taste, bitterness and persistent taste.

Effects of Heat Treatment Conditions on Fresh Taste and on Pectinmethylesterase Activity of Chilled Mandarin and Orange Juices

2005 ◽  
Vol 11 (3) ◽  
pp. 217-222 ◽  
Author(s):  
E. Sentandreu ◽  
L. Carbonell ◽  
J. V. Carbonell ◽  
L. Izquierdo
Keyword(s):  
Heat Treatment ◽  
Enzyme Activity ◽  
Retention Time ◽  
Residual Activity ◽  
The Other ◽  
Residual Enzyme Activity ◽  
Drastic Reduction ◽  
High Quality ◽  
Treatment Conditions ◽  
Mandarin Juices

Juices from oranges, mandarins and hybrids were thermally treated in a plate exchanger at different conditions to evaluate the effects of treatment on fresh taste and on residual pectinmethylesterase (PME) activity. Freshness was significantly higher in fresh juices than in samples treated at 70°C or higher temperatures for 10 seconds of retention time, whereas no differences were found among samples heated at temperatures from 70 to 90°C for the same time, however at 95°C fresh taste decreased again. Residual PME activity was about 20% in samples treated at 70°C for 5, 10 and 20 seconds and in those heated at 80°C for 5 and 10 seconds, decreasing to 15%, also at 80°C, when retention time increased to 20 seconds. A drastic reduction to about 3% of residual activity was observed at 85°C for 10 seconds. Minimum activities of 0-1% corresponded to samples treated at 95°C. Considering the results of sensory and residual enzyme analyses, the treatment at 85°C for 10 seconds can be considered suitable. In these conditions fresh taste did not differ from that of juices treated at lower temperatures but residual enzyme activity was clearly smaller and acceptable for chilled juices, products of high quality but short shelf life. On the other hand, a deeper reduction of PME activity increasing the temperature to 95°C does not seem advisable since fresh taste decreases. Mandarin juices pasteurised at 85°C for 10 seconds and pasteurised again at the same conditions did not show a further decrease of fresh taste. Two heat treatments were usually applied when packing plants receive the juice from other factories.

Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance

2007 ◽  
Vol 18 (2) ◽  
pp. 329-341 ◽  
Author(s):  
L. Carbonell ◽  
L. Izquierdo ◽  
I. Carbonell
Keyword(s):  
Sensory Analysis ◽  
Selection Of ◽  
Mandarin Juices

scholarly journals Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

2011 ◽  
Vol 1 ◽  
pp. 1396-1403 ◽  
Author(s):  
Rafael Q. Alvarez ◽  
Catarina C. Passaro ◽  
Oscar G. Lara ◽  
Julian L. Londono
Keyword(s):  
Sensory Quality ◽  
Mandarin Juices ◽  
Chromatographic Profiling

scholarly journals High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids

2020 ◽  
Vol 262 ◽  
pp. 121325 ◽  
Author(s):  
Enrique Sentandreu ◽  
Carla M. Stinco ◽  
Isabel M. Vicario ◽  
Paula Mapelli-Brahm ◽  
José L. Navarro ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Mandarin Juices

scholarly journals Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande

2011 ◽  
Vol 17 (3) ◽  
pp. 241-248 ◽  
Author(s):  
P. Navarro ◽  
A.J. Pérez-López ◽  
M.T. Mercader ◽  
A.A. Carbonell-Barrachina ◽  
J.A. Gabaldon
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Organic Farming ◽  
Sensory Quality ◽  
Good Source ◽  
Total Carotenoids ◽  
Trained Panel ◽  
Orange Color ◽  
Mandarin Juices

The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.

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